Restaurant Style Fried Pickles

Name: Restaurant Style Fried Pickles
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 4 servings
Cuisine: American
Ingredients: 16 oz Dill pickle chips (well drained); 1 cup All-purpose flour; 0.5 cup Cornstarch; 1.5 tsp Kosher salt; 1 tsp Freshly ground black pepper; 1 tsp Smoked paprika; 2 each Large eggs; 0.75 cup Buttermilk; 2 cups Panko breadcrumbs; 4 cups Neutral oil for frying (vegetable, canola, or peanut)

Crispy, tangy dill pickle chips coated in a seasoned double breading and finished with a double fry for the deep crunch you'd expect from a restaurant. Serve hot with a creamy dip for game day, parties, or a snack that steals the show.

0.0(0 reviews)

Prep: 20m · Cook: 12m · Total32 mins

DifficultyMedium

Serves4

AuthorJake

Ingredient Spotlight

Panko breadcrumbs

Panko are Japanese-style breadcrumbs made from crustless white bread baked into a light, airy flake rather than fine crumbs; they originate in Japanese cuisine and are used for very crisp coatings. They have a neutral flavor and a noticeably crunchy, dry texture when fried or baked, without the density of regular breadcrumbs. Find them in most supermarkets (often in the Asian foods or breading aisle) or at Asian markets; good substitutes are crushed cornflakes, crushed saltine crackers, or homemade breadcrumbs made from crustless white bread pulsed briefly and dried for a similar airy texture.

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Jake's note

"This recipe uses a double breading plus a two-stage fry to lock in crunch and keep the interior tender — the technique is what makes it feel restaurant-made. Perfect for game day or as a shareable starter."

Restaurant Style Fried Pickles

This version of fried pickles aims to recreate that irresistible restaurant crunch without resorting to complicated batters or long marinating times. Thin dill chips are first dried, coated in a cornstarch-boosted flour, dipped in a tangy buttermilk-egg wash, and pressed into panko for a crust that shatters with every bite. A short low-temperature fry cooks the coating through, and a hotter second fry crisps it to the pale-golden, crackling finish you expect from a bar plate—smoked paprika in the dry mix adds a whisper of warmth that complements the pickle’s bright vinegar tang.

This recipe is for hosts who want a shareable snack that stands up to crowds and for cooks who love a strong textural contrast: the acidic snap of pickle, airy flake of panko, and the rich mouthfeel of fried coating. Small technique choices—draining thoroughly, pressing the panko, and resting between fries—make the difference between a soggy board of pickles and something worth building a party menu around. Serve immediately with a cooling dip and let guests argue over who gets the last piece.

Plan your timing

Enter your target meal time:

6:25 pm–6:30 pm→Drain and dry the pickles

6:30 pm–6:35 pm→Make the seasoned dry mix

6:35 pm–6:40 pm→Prepare the egg-buttermilk wash

6:40 pm–6:45 pm→Double bread the pickles

6:45 pm–6:50 pm→Double-fry for maximum crunch

6:50 pm–6:55 pm→Serve hot with dipping sauce

Ingredients

Yield

Instructions

Drain and dry the pickles

Open the jar of dill pickle chips and pour into a colander. Let drain for 10 minutes, then spread chips in a single layer on paper towels and press gently to remove excess brine — the drier the surface, the better the coating will stick.

For this step

16 ozDill pickle chips (well drained)

Make the seasoned dry mix

In a shallow bowl combine the all-purpose flour, cornstarch, kosher salt, black pepper, and smoked paprika. Whisk until evenly blended; the cornstarch helps absorb moisture and boosts final crispiness.

For this step

1 cupAll-purpose flour
0.5 cupCornstarch
1.5 tspKosher salt
1 tspFreshly ground black pepper
1 tspSmoked paprika

Prepare the egg-buttermilk wash

In a separate shallow bowl whisk together the large eggs and buttermilk until smooth. This wet wash is the first adhesive layer that helps the panko cling for the double breading.

For this step

2 eachLarge eggs
0.75 cupButtermilk

Double bread the pickles

Working in batches, dredge each pickle chip in the seasoned flour, shake off excess, dip into the egg-buttermilk wash, then press into the panko so it adheres well. For extra coating, return each chip to the egg wash then press into panko a second time — this double breading builds the thick, crunchy crust familiar from restaurants.

For this step

2 cupsPanko breadcrumbs

Double-fry for maximum crunch

Heat oil in a heavy pot or deep fryer to 325°F (163°C). Fry batches briefly (about 2–3 minutes) until pale golden — this cooks through the coating without overbrowning. Drain on a wire rack, let rest 4–5 minutes, then increase oil to 375°F (190°C) and fry again 1–1.5 minutes until deep golden and ultra-crispy. Drain and immediately season lightly with salt.

For this step

4 cupsNeutral oil for frying (vegetable, canola, or peanut)

Serve hot with dipping sauce

Arrange fried pickles on a paper-towel-lined plate or wire rack and serve hot with ranch, spicy aioli, or remoulade. They’re best the first 10 minutes while the crust is at its crispiest.

Tips from the kitchen

Dry Pickles Thoroughly

Pat chips well and let them drain; excess brine prevents the flour from sticking and creates steam that ruins crispiness.

Use an Instant Thermometer

Keep oil at 325°F for the first fry and 375°F for the second to control cooking and avoid overbrowned crusts.

Press Panko Firmly

Gently press the panko into each chip and repeat the egg-panko step for a thicker, more restaurant-style crust that won’t fall off.

Rest Between Fries

Let the first fry chips drain on a wire rack for 4–5 minutes so steam escapes before the final high-heat fry for ultimate crisp.

Salt Immediately After Frying

Season right out of the oil so the salt adheres to the hot crust instead of falling through to the oil.

Don’t Overcrowd Batches

Fry in small batches to keep oil temperature steady; crowded oil drops in temp and makes soggy, greasy crumbs.

Variations & substitutions

Gluten-Free Crunch

Swap the flour for a 1:1 gluten-free flour blend and use gluten-free panko or crushed rice cereal to maintain the flaky crunch.

Spicy Nashville Style

Add 1/2–1 tsp cayenne to the flour mix and mix hot honey into your dip for a spicy-sweet finish that pairs well with dill.

Pickle Spears

Use whole dill spears instead of chips—increase the first fry to 3–4 minutes and the second to 2–2.5 minutes to ensure the thicker pieces heat through.

Air-Fryer Shortcut

For a lower-oil option, spray breaded pickles with oil and air-fry at 375°F for 6–8 minutes, flipping once, though the crust will be slightly less shatteringly crisp.

Storage & make-ahead

Fried pickles are best eaten immediately; the crust is crispiest in the first 10 minutes. Store leftovers in an airtight container lined with paper towels in the refrigerator for up to 48 hours, and re-crisp in a 400°F oven or 375°F air fryer for 5–8 minutes rather than microwaving. You can bread the chips ahead and freeze them in a single layer, then fry from frozen adding ~30–60 seconds to each fry.

What to serve with it

Serve with a trio of dips—classic ranch, a tangy remoulade, and a spicy sriracha-mayo—for variety. Pair with fizzy pale lagers or hoppy IPAs to cut the richness, or a bright citrusy cocktail; on a snack table, place them next to sliders, loaded fries, or a sharp cheddar board for contrast.

Frequently asked questions

Can I use sweet bread-and-butter pickles instead of dill?

Yes, but sweet pickles will change the flavor profile—expect a sweeter, less tang-forward bite that pairs nicely with spicy dips but may need less added sugar in accompanying sauces.

Why add cornstarch to the flour mix?

Cornstarch absorbs surface moisture and creates a glassier, crispier crust once fried, helping the coating stay light instead of gummy.

My coating falls off—what went wrong?

Common issues are wet pickles, insufficient pressing of the panko, or skipping the double-dip; make sure you shake off excess flour, press the panko into the wet wash, and avoid flipping them too aggressively while frying.

Can I skip the double-fry step?

You can, but the coating won’t be as durable or crunchy; the first low-temperature fry cooks the coating through, and the second high-heat blast removes remaining moisture for peak crispiness.

How do I stop oil from foaming with pickles?

Foaming usually comes from brine or coating bits in the oil—dry pickles thoroughly, avoid dropping wet batter, and skim out stray crumbs between batches to keep the oil clean.

About the author

Jake

Hello, I'm Jake. I started this recipe site with the idea that I hated recipe websites that overwhelm you with long stories and ads just to see plain content that's not helpful. My goal is to provide you with quality recipes, simple ideas and a fun cooking experience. There's lots of fun things to cook, and I think as you browse the site you'll find that TopShelf.Recipes is the place for quality recipes on the web.

See all recipes by Jake →

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Ingredients

4 servings

Step 1: Drain and dry the pickles

Dill pickle chips (well drained)16 oz

Step 2: Make the seasoned dry mix

All-purpose flour1 cup
Cornstarch0.5 cup
Kosher salt1.5 tsp
Freshly ground black pepper1 tsp
Smoked paprika1 tsp

Step 3: Prepare the egg-buttermilk wash

Large eggs2 each
Buttermilk0.75 cup

Step 4: Double bread the pickles

🛒 BuyPanko breadcrumbs2 cups

Step 5: Double-fry for maximum crunch

Neutral oil for frying (vegetable, canola, or peanut)4 cups

🛒 = paid link — as an Amazon Associate we earn from qualifying purchases.

Nutrition Facts

Per serving: About 6–8 pieces (480g)

Calories2409

Total Fat224.7g

Saturated Fat18.7g

Trans Fat3.9g

Polyunsaturated Fat135.2g

Monounsaturated Fat59g

Total Carbohydrates80.2g

Dietary Fiber2.5g

Total Sugars22.1g

Protein25g

Nutrition values are estimated from USDA ingredient data and may vary based on preparation, brands, and portion sizes. Values are provided for informational purposes only.

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